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When it comes to showcasing the best of summer produce, few dishes can compete with the charm and simplicity of a galette. This rustic, free-form pastry is a celebration of seasonal ingredients, making it a perfect option for warm-weather gatherings. The sweet corn and tomato galette, in particular, highlights the vibrant flavors of summer—juicy tomatoes and sweet corn meld together to create a dish that is not only visually appealing but also a delight for the palate. With its flaky crust and delectable filling, this galette balances flavors and textures, catering to both vegetarians and cheese enthusiasts alike.

Sweet Corn and Tomato Galette

Discover the perfect summer recipe with this Sweet Corn and Tomato Galette. This rustic, free-form pastry highlights sweet corn and juicy tomatoes, celebrating the essence of seasonal produce. With a flaky crust and creamy ricotta and mozzarella filling, it’s suitable for vegetarians and cheese lovers alike. Easy to make and beautifully presented, this galette is a delightful addition to any summer gathering. Enjoy it warm or at room temperature alongside a fresh salad for a stunning meal.
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Ingredients
  

1 pre-made pie crust (or homemade if you prefer)

2 cups fresh sweet corn kernels (about 3-4 ears)

2 cups cherry tomatoes, halved (or 2 medium-sized ripe tomatoes, sliced)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 tablespoon olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 clove garlic, minced

Salt and pepper to taste

1 egg (for egg wash)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Pie Crust: If using a homemade pie crust, roll it out on a lightly floured surface to fit a baking sheet. If using store-bought, lay it on the baking sheet as directed.

      Sauté the Corn and Tomatoes: In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the sweet corn kernels and thyme, cooking for about 3-5 minutes until the corn is tender. Season with salt and pepper to taste. Remove from heat and let it cool slightly.

        Assemble the Filling: In a mixing bowl, combine the sautéed corn and garlic mixture with ricotta cheese and half of the mozzarella. Mix until well combined.

          Fill the Galette: Spread the corn and tomato filling evenly over the center of the pie crust, leaving a 2-inch border around the edges. Arrange the halved cherry tomatoes (or sliced tomatoes) on top of the filling, cut side up. Sprinkle the remaining mozzarella cheese over the top.

            Fold the Crust: Carefully fold the edges of the crust over the filling, pleating it as you go to create a rustic look. Make sure the center remains exposed.

              Prepare for Baking: Beat the egg in a small bowl and brush it over the folded edges of the pie crust for a beautiful golden color when baked.

                Bake the Galette: Place the galette in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crispy.

                  Garnish and Serve: Once out of the oven, let it cool for a few minutes before garnishing with fresh basil leaves. Slice and serve warm or at room temperature.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings